I've recently started mixing cocktails at home. I found these alternatives to the cheap grocery store "toxic" cherries as well as the $20 ones-at a local gourmet shop-Tillen Farms Merry Maraschino Cherry. While I'm no expert, they've been great so far, in my whiskey sours and manhattans. Cost about $6.99/jar:
http://www.worldpantry.com/cgi-bin/nc...

Thanks sku. Ohhhh nooo!!!, I didn't need to see StriperGuys homemade cherry recipe. WIll definitely be rolling my own cherries at some point-dunno what kind of cherries you can get right now. I think whole foods usually has them. Greenmarkets usually don't have em until July or so I think.

Oh yeah, one more question....Bitters-need to refrigerate or no?

Gents just an update, $100 later I give you my mini bar....Kicking back and enjoying my first Old Fashioned via Shawn Soole's video from smallscreennetwork-so good-tastes like at least a $12 drink (nyc prices anyway). This is a dangerous new hobby I've gotten into! Had to go to at least 6 places until I found the bitters. Still need to find some rye + a muddler might be nice. Also no one please wack me with a bar spoon for asking : )....any recommends for some decent boutique or grocery maraschino cherries? I like a manly drink as much as the next guy, but also am cursed with a sweet tooth.

Thanks for the tips guys. Mr Boston and Joy of Mixology sound like good starting points. I'm gonna need to get a shaker-I think the Boston shaker type is what I want. I used to have a cheap stainless cobbler type that was ok, but often got stuck. Will47 your shortlist of supplies was helpful. I have really limited space in my tiny apartment kitchen-especially with my cooking hobby-so I like the idea of little bottles-quite literally a mini bar : ) I noticed the other day my neighborhood liquor store had a wide range of quality spirits in smaller sizes.

Negroni-I like those. That's a place to start!

I'm normally a beer and wine guy, occasionally I'll take a nip from my annual bottle of single malt during the colder months. Aside from the rare margarita, bloody mary, banana daquiri or martini, that's as far as my mixing skills go. I'd like to step it up a notch and learn a couple classic + seasonal "gourmet" cocktails. Can anyone point me in the direction of some great resources web or print to learn this? Any favorite mixes you'd like to share?

Love my 5pc Mario Batali melamine nesting prep bowls. I use these little orange prep bowls, every single time I cook-no matter what I'm making. They look nice as well, so you can keep them out and at the ready. Other cheap favorites: Ikea akut-3pc plastic utensil set, these cost 79 cents, use these every time I cook too, and my star peeler, that I bought from the Union Sq peeler gent-RIP : (

Follow up-So I ended up getting another Lodge cast iron in a 10 1/4" size-it's in the oven seasoning now. I wanted a skillet for this weekend, the price was right and most importantly they had it in stock at my local kitchen supply-thumbs up to Tarzians in Park Slope. For one reason or another the retail shopping experience for me =wild goose chase, out of stock, they're coming in next week, we don't carry that...usually ending in frustration with me coming home and ordering item off of Amazon or eBay.
I like the size of the 10 1/4 much better for my purposes-it doesn't bogart the remaining 3 burners on my hobbit sized range like the 12" did : ). Maybe down the road, I'll pick up a shiny stainless 10", but I'm gonna give cast iron the ole college try for now.
So thanks all for your replies-happy cooking.

Thanks pothead-that was helpful. I went back and searched some old responses to similar posts and I'm definitely leaning towards the stainless multiclad 10" right now for filling the niche of browning, sauteeing etc. I think I got all my other bases covered with my other cookware materials/styles...for now ; )

I'm trying really hard to think through every piece of kitchen gear I acquire, because I have such a small kitchen(and storage) to work with. Nothing worse than going to grab a pan from a cupboard or shelf and causing a "pot-a-lanche".

Hi there new to the forum here! I've recently moved into a new apt (off a relationship) and I'm piecing together a bang for buck set of cookware for to use in my tiny yet functional kitchen-some stuff I already have. I consider myself a novice/inter home cook but I'm enthusiastic to improve my skills and learn.
I want to add a 10" skillet to the mix as my all purpose browning and sauteeing pan. Since my new Lincoln WE 8" is gonna be for eggs only and my 12" lodge is a bit unwieldy. I have a gas range. Help me choose one of these and why:
Cuisinart multiclad pro stainless 10"
Cuisinart chefs classic non stick hard ano 10"
Lincoln Wearever Ceramiguard II 10"
10" lodge
Which would you recommend based on the stuff I already have???? I can't decide if I want another non-stick or not, and I'm not sure if I want to go cast iron.

My other cookware:
Lincoln Weareaver ceramiguard II 8" skillet-omlettes and eggs, I just picked this up on a recommendation I found on here and elsewhere. Non stick like greased lightning! and pro quality to boot.
12" lodge cast iron-I love the idea of cast iron, but I've rarely used this pan over 2 years I've had it. It's a bit unwieldy on my tiny 20" stovetop.
Le creuset-5.5 qt round (a new one on order-soups, stews, chili, slow cook and more, my #1 favorite pot)
Calphalon wok-stir fries and thai
Calphalon pasta/stock pot-does what it needs to
Cuisinart Multiclad pro stainless 2 qt saucepan-just got it really nice stuff
Cuisinart chefs classic stainless 3qt chef's pan-not sure what I'll use this for yet but picked it up b/c it was cool and super cheap and good for weeknight type stuff reheats etc.